Wholesome and colorful with tangy feta, sweet roasted beets, protein-packed chickpeas, and a bright citrusy dressing.
Ingredients (Serves 4):
For the Salad:
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 medium cooked beets, diced (roasted, boiled, or pre-cooked)
- ½ cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 2–3 tbsp fresh parsley, chopped
- Optional: 2 cups baby spinach or arugula for extra greens
For the Lemon-Garlic Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- ½ tsp Dijon mustard
- Salt & pepper, to taste